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These Cadbury egg cookies might just be the Easter Bunny’s favorite cookie recipe! Chewy chocolate chip cookies are packed with Cadbury mini eggs for a cookie that is as cute as it is delicious.

White plate with a stack of cadbury egg cookies on it set on a countertop in front of a glass of milk and a small bowl of cadbury mini eggs.

Has spring finally sprung where you are? In Ohio, we keep getting glimpses of spring before the weather turns cold again.

I should be used to that kind of thing after living in the Midwest my whole life, but somehow it still surprises me every year.

Even if the weather is only teasing you, we can still channel spring in our kitchens with our baked goods! 

Whether it’s baking up a classic carrot cake, bright and tangy homemade lemon bars, or these adorable Cadbury egg cookies, this week before Easter is the perfect time to bring some cheer into our kitchens.

Cadbury egg cookies scattered on a wire cooling rack on top of a piece of parchment paper.


Having a kid will really change how you cook and bake. If you weren’t the type of person to care much about making cute, seasonal recipes before, suddenly it’s at the top of your to-do list.

Over the years I’ve made a few different cute Easter recipes, including bunny butt cupcakes and Easter bunny cinnamon rolls. This year, I’m letting the Easter candy aisle do the work for me by adding a bag of Cadbury mini eggs to chocolate chip cookies.

The Cadbury mini eggs have a crispy, colorful candy shell coating a milk chocolate center. They are fun and festive and are a super simple way to turn your favorite chocolate chip cookies into a springy treat!

Make these Cadbury egg cookies for an Easter egg hunt, tuck them into Easter baskets, or serve up a platter of them at your Easter brunch. They’ll be a big hit!

Cadbury egg cookie ingredients arranged on a pink countertop.


If you love making cookies, you’ll love making these Cadbury egg cookies!

What kind of mini candy eggs should you use?

I like to use the Cadbury mini eggs in this recipe. As I mentioned before, they have a milk chocolate center and a hard, colored candy shell. This recipe uses a whole 9-ounce bag.

If you live somewhere that doesn’t have the Cadbury mini eggs, try looking for Hershey’s candy coated eggs or M&M’s eggs. Both of those brands have a similar milk chocolate center and candy shell.

If you find yourself with two extra bags, try making mini egg cheesecake, too!

Note that Robin Eggs candies, which are made by Whoppers, are a different type of candy. They have a malted candy center, so they aren’t the same as the Cadbury mini eggs. (Although they would still probably be delicious!) 

Cookie dough base in a white mixing bowl, waiting for chocolate chips to be added to it.

Other ingredients you’ll need

In addition to a 9-ounce bag of Cadbury mini eggs, you will need:

  • 1 ½ cups unsalted butter at room temperature: If you forget to set your butter out ahead of time, I have a few tips on how to soften butter quickly.
  • 1 cup granulated sugar: Granulated sugar helps give the cookies a bit of crispy texture on the outside.
  • 1 cup packed light brown sugar: Brown sugar helps the cookies to stay nice and chewy on the inside. I have a brown sugar substitute you can use if you ran out of brown sugar, and make sure to check out my tips on how to soften brown sugar if yours has hardened.
  • 1 tablespoon vanilla extract: You can use your favorite brand of vanilla or use homemade vanilla extract.
  • 2 large eggs: Eggs help to bind the batter, make it chewy, and provide a bit of leavening.
  • 3 ¾ cups all-purpose flour, spooned and leveled: Make sure you check out my tips on how to measure flour so these cookies turn out perfect every time.
  • 2 teaspoons baking soda: A bit of baking soda provides the leavening we need in this recipe.
  • 1 ¼ teaspoons sea salt + flaky sea salt for topping (optional): Learn about the types of salt and what role each one plays in this recipe. 
  • 2 cups semi sweet chocolate chips: I like to use semi sweet chocolate chips in addition to the mini egg candies for lots of chocolate goodness in these cookies.
Chocolate chips and chopped cadbury mini eggs being added to a white mixing bowl of cookie dough.

Making my Cadbury egg cookies

Grab your favorite mixer; you can use your stand mixer with the paddle attachment or an electric hand mixer for this recipe. 

Start by beating the butter and the sugars together until the mixture is light and fluffy. This will take about 3-4 minutes – don’t try to rush this step!

Next, add the vanilla and the eggs and beat until combined for another 3-4 minutes.

Balls of cadbury egg cookie dough portioned onto a parchment-lined baking sheet.

In a separate bowl, whisk together the flour, baking soda, and salt. Slowly add this mixture to the wet ingredients until just combined, then fold in the chocolate chips and the mini eggs. I like to fold them in with a spatula instead of the mixer.

Now cover the dough and chill it for at least 2 hours or up to overnight before baking.

When you’re ready to bake the cookies, portion the dough into 2-tablespoon balls at least 2 inches apart on lined baking sheets. If you chilled the dough for more than a couple of hours, you may need to let it sit at room temperature for 30-45 minutes before it will be scoopable.

Freshly baked cadbury egg cookies on a parchment-lined baking sheet.

If you want to have some of the mini eggs visible on top of the cookies like in the pictures here, press a few additional candies onto the tops of each dough ball before baking.

Bake for about 13-15 minutes – the cookies will be golden but the centers will still be soft. 

If you like, sprinkle the tops with a bit of flaky sea salt as soon as they come out of the oven. Let the cookies cool on the baking sheet for a few minutes before moving them to a wire rack to cool completely.

Cadbury egg cookies stacked on a white plate. A bite has been taken from the top cookie.


Store your Cadbury egg cookies in an airtight container at room temperature for up to 5 days.

You can also freeze these cookies, either before or after baking.

If you’d like to freeze the dough to bake off whenever you want, follow my directions for how to freeze cookie dough. Then you can have freshly baked Cadbury egg cookies any time! 

You can also place the baked cookies in zip-top freezer bags and freeze them for up to two months. They thaw quickly at room temperature, so you won’t have to wait long before digging in.

Cadbury egg cookie broken in half on a white plate, showing the melty chocolate chips in the center.
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Cadbury Egg Cookies

By: Jamie
4.63 from 45 ratings
Prep: 20 minutes
Cook: 15 minutes
Chill Time: 2 hours
Total: 2 hours 35 minutes
Servings: 30 cookies
Add a bag of mini eggs to your favorite chewy chocolate chip cookie base for these fun and festive Cadbury egg cookies!


  • 1 ½ cups unsalted butter room temperature
  • 1 cup granulated sugar
  • 1 cup packed light brown sugar
  • 1 tablespoon pure vanilla extract
  • 2 large eggs
  • 3 ¾ cups all-purpose flour spooned and leveled
  • 2 teaspoons baking soda
  • 1 ¼ teaspoons sea salt
  • 2 cups semisweet chocolate chips
  • 1 bag Cadbury Mini Eggs 9 ounces, chopped
  • flaky sea salt for topping optional


  • In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with an electric hand mixer, beat butter and sugars until light and fluffy; about 4 minutes. Add in vanilla and eggs and continue beating on medium speed for an additional 3-4 minutes. 
  • In a large bowl, whisk together the flour, baking soda and salt. Gradually add the dry ingredients to the butter mixture and mix on low speed until just combined. Add in the chocolate chips and Cadbury Mini Eggs and mix until just combined. Cover and chill dough for at least 2 hours or overnight.
  • When you are ready to bake the cookies, remove the dough from the refrigerator, preheat the oven to 350°F and line baking sheets with parchment paper. 
  • Portion dough into 2 tablespoon balls and place them at least 2 inches apart on the prepared baking sheets. If you want the cookies to be as pictured, you can press additional chocolate and Cadbury Mini Egg pieces onto the tops of each dough ball before baking. 
  • Bake 13-15 minutes or until golden brown (centers will be soft). If desired, sprinkle the tops of each cookie with flaky sea salt. Cool 2-3 minutes on the cookie sheet before removing the cookies to a cooling rack to cool completely.



Store cookies in an airtight container for up to 5 days. You can also follow instructions for how to freeze cookie dough to freeze the dough before baking.
Helpful resources:


Serving: 1cookie, Calories: 312kcal, Carbohydrates: 32g, Protein: 3g, Fat: 14g, Saturated Fat: 9g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 0.4g, Cholesterol: 36mg, Sodium: 180mg, Potassium: 102mg, Fiber: 1g, Sugar: 18g, Vitamin A: 305IU, Calcium: 20mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

4.63 from 45 votes (45 ratings without comment)

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  1. Christina Barclay says:

    love, love, love MBA, and have been a years long fan! I’ve made this recipe several
    times, however, doubled the batch. My question is, the bake time for bigger cookies; doubling made soooo many cookies, that I decided to make a few dozen larger than usual. Any suggestions on bake time?! Thank you, Happy Easter

  2. Donna says:

    Sure would have been nice if you had given an oven temperature!

    1. Jamie says:

      Hi Donna – In step three of the recipe card it says, “When you are ready to bake the cookies, remove the dough from the refrigerator, preheat the oven to 350°F and line baking sheets with parchment paper.” Hope this helps! Happy baking –